CHALET TEAM CLOSE-UP: Leandri & Cate, Chalet Killy

There’s more to season work than poaching a few eggs and poncing around resort in a fluffy gilet (although that happens too). Taking care of a mountain residence to Fish & Pips’ exacting standards is an alpine workout in itself, requiring not only a bucket-load of snow-clearing, stair-climbing, log-shifting stamina but an exceptional eye for detail, a knowledge and passion for food and unrelenting chirpiness to ensure our guests are fed, watered and looked after until home time.

It takes a special type of person to do the job well, and taking recruitment super seriously at Fish & Pips, we’re proud to have put together a pretty fabulous team this season in Meribel & Val d’Isere and we think it’s about time we got to know them a little better.

So, from now until the end of the season in our Chalet Team Close-Up series, we’ll be interviewing a handful of our Fish & Pippers, to get a little insight into life off and on the piste.

You’ve got to be a pretty interesting character to carry off a name like Leandri, and this 21-year-old chef from Purley doesn’t disappoint.

Born to South African parents and fluent in Afrikaans, Leandri’s flair for cooking is undeniably in her blood – with her Mum, Dad and Grandma having been the greatest inspiration in her drive to become to chef.

“My Ouma is my earliest influence, we always use to bake Afrikaans treats in South Africa when I was little – so I learnt a lot from her. At home we’re Braai (BBQ) crazy, whatever the weather, sun or snow. Mummzy is the queen of the kitchen, she’s got unbelievable flare, and she always hosts the most amazing dinner parties. She’s my inspiration.”

Now on to her second season with Fish & Pips, Leandri’s still loving the free rein she’s given in the kitchen to experiment with new dishes and flavours; often inspired by middle-eastern and Mediterranean cuisine.

“After a long day skiing, I know guests want some filling grub. I’m always more interested in flavour over frill. I will never shy away from bold flavours.”

When she’s not in the kitchen, Leandri can often be found dancing on the tables at Val d’Isere apres spots Cocorico or La Folie Douce. “I’ve never been a natural skier, but I’ve always been game for apres.”

And her plans for the future?

“My end goal is to own a vineyard in New Zealand or Australia. My Mum will run the yoga retreat and I’ll have a pop up kitchen in keep with the yogi, wine theme. I’m planning to take my parents out there with me when they retire.”

Born on the Scottish borders to what she describes as ‘a very Scottish family’, Cate has left the chilly climates of her home town Carlisle for the even chillier French Alps, a home from home for the 24-year-old aspiring actress who feels happiest when she’s surrounded by mountains. In fact, she loves mountains so much, she even climbed one of the world’s biggest ones, Mount Kilimanjaro, when she was 19.

Having skied since she was three, where she mainly learnt on a dry ski slope, Cate’s reason for embarking on a season is an unconventional one, and it’s all thanks to her 60-year-old Dad Gerard.

“So my Dad suddenly decided that he wanted to do a ski season. He’s been a teacher at the same school for 35 years and though it was about time he did his gap year. He was the one who inspired me to do it. He actually works for a chalet company about 30km down the road in Plan Peisey close to Les Arcs, working as an odd-jobs person for a chalet company. I’m due to meet up with him for a ski soon.”

As a first time seasonnaire, Cate’s enjoying exploring all the amenities of Val d’Isere.

‘I’m still getting used to resort life, I wasn’t prepared for the amount of snow! One of my favourite things to do is go and explore all the cosy cafes and bars. It’s been so snowy, and we haven’t been able to ski every day so it’s been nice to do that. I’ve always been to resorts that are more family orientated, and I’ve never seen as much après before which is what’s brilliant about Val – Cocorico is definitely a firm favourite.’

Cate has been sampling après life as an important part of ‘in-resort research’, plus attempting to up her score on the infamous ‘Moose Board’ – a list of 20 eclectic challenges listed on the wall at the staff accommodation. Need we say more…

And there’s that feeling of being removed from reality…

“It’s such a bubble here, and in some ways, it’s actually nice to be cut off from the rest of the world slightly; paying bills, watching the news. It’s certainly nice to be away from all that.’

Following the season, Cate – who has a BA in acting from the Royal Conservatoire in Scotland, is off to produce a short film on the Isle of Skye.

So from one tiny, cut-off community to another!

And to finish:

Desert island dish: My Mum’s curry. She produces just the most amazing curry. She makes home-made poppadoms and naan bread.

If you could ski to one album? Annie Lennox Greatest Hits or anything really – it depends how steep the run is!

Apres drink: Whisky and Ginger Beer

Favourite cleaning product: Pamplemousse. You can use it on any surface, it smells like grapefruit and it cleans stuff really well. Is there any such thing as a favourite cleaning product?!

Ski resort or beach resort: Ski resort. I love the Three Valleys, especially La Tania because I have the most memories there.

Television series you’d most like to appear in: Happy Valley.

Best dining experience of your life: There used to be a little tiny bistro in my town, Brampton, called Huntingtons which did the most amazing pasta. It was so mismatched, we used to go there every Wednesday after school. It was unbelievably cheap and my parents would always get a bottle of house red and we’d all sit and eat together.

We had a marvelous time and were brilliantly looked after by Sophie, Annabelle , Niall and Lewis. The flat was spick and span and the food and wine were stunning. Back in London after a great time in Val and nothing but praise for the team.

- The Rogans, March 2016

Seb was outstanding all week. Wonderful food, care and attention. Nothing was too much trouble. Considering re-booking with you next year.

- Williams, Chalet Arbe, March 2016

Awesome team in Killy and Val. Very welcoming fun, professional, great gluten free options!

- Pimm, Chalet Killy, December 2015

My other half and I have had the most incredible week. The staff have been extremely helpful, friendly, welcoming and have gone over and above to make our stay very special. I'd like to say a special thank you for the extra efforts that went in to make my other half's birthday such a fabulous experience. We shall not forget how great you have been to us!

- Harries, Chalet Santons Solaise, December 2015

We had a really great holiday and appreciated the very personal service. Also the suggestions for transfers, ski schools and restaurants. Laura, Annabel and Sophie were very helpful and made the holiday relaxing.

- Gordon, Chalet Santons Solaise, February 2016

Over all we thought the whole chalet, food, and F&P experience was just incredible. We were so impressed by the standard of food which was exceptional, and how well we were looked after. Never had such amazing food and experience with a chalet company.

Wonderful food and excellent hosting - Oli and Josie could not have done more to make our holiday fabulous. Thank you!

- Angelitta, Chalet Santons Isere, December 2015

Your service is really attentive. Love the concept, your staff are professional, friendly and relaxed.

- Ashton, Chalet Santons Isere, December 2015

Would say you have good recruitment policy / process as all staff excellent / friendly so do NOT change it.

- Hastings, Chalet Santons Solaise, December 2015

Our second year. Superb - beyond expectations.

- Merrills, Chalet Braye, December 2015

Josie and Rich have been absolutely wonderful! Food was a particular highlight and above any expectation. Both food and service were of the standard of a good restaurant. Nicky was incredibly helpful in arranging ski passes and lessons. Sam is great, very friendly!

- Payne, Chalet Du Guide, January 2016

I just wanted to drop you a line to say how impressed we all were with our holiday in Meribel! Everyone, from three to fifty three, had a ball – so much so that we all want to return next year!
Josie and Richard were the perfect hosts, the food was out of this world, and together along with Sam and Nicky - they were a tremendous advertisement for Fish & Pips . They were so impressive that Shay, our thirteen year old, wrote them a thank you note at 6am on the day of our departure – I'm not sure which surprised me more that fact that he felt compelled to do so at all or the fact that teenagers can still use a pen and paper!! Anyhow, I just thought you should know how impressed everyone was with you and your team – and I shall speak to Emma about booking the chalet for next year – hopefully it will be available!!

- Derby, Chalet Du Guide, February 2016

Thank you for attention to our gluten free guest. Great that beer and soft drinks included. A special mention for our host Jack and Niall who were 'totally awesome'

- Braithwaite, Chalet La Tourterelle, March 2016

Josie, Laura and Sophie were excellent in every way. They were professional, friendly, accommodating and patient with our 3 young children. Laura's food was superb! They have beautiful demeanors and great with the kids.

- Veiner, Chalet Santons Solaise, December 2015

We have had a brilliant time. Superb staff and beautiful Chalet Arbe made our holiday fantastic. We can't wait to return. Thank you all so very much.

- Mulliner, Chalet Arbe, December 2015

This has been the perfect ski holiday. Bec and Laurette have been fabulous. Thank you so much for everything.

- Francouer, Chalet Le Christophe, February 2016

Once again we've had the perfect holiday with F&P. All the way through the process it has been a slick and professional. Can't fault it. Niall and Jack have been absolutely superb. The food has been fantastic and Jack's hosting faultless. Hope we can hijack Niall next year when we return.

- Williamson, Chalet Aurigny, March 2016

Food exceptional. You guys offer a fantastic holiday!

- Crowther, Chalet Du Guide, December 2015

Another amazing week with the best ski company in the world! Tried self catering this time and was so impressed. Pre-prepared meals by Adam were fantastic! Best company and best people thank you all!